Go Back

Nicole Gaffney
Course Appetizer


  • 2 large eggs
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 2 packed cups shredded peeled beets
  • 2 packed cups shredded peeled carrots
  • 2 cups very thinly sliced onion
  • 1/3 cup all purpose flour
  • 3 tablespoons cornstarch
  • vegetable oil for frying
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish more or less to taste
  • 6 ounces smoked salmon
  • chopped chives and/or parsley for garnish optional


  • Whisk together the eggs, salt and pepper in a large bowl. Add the beets, carrots and onion and toss to combine. Sprinkle flour and cornstarch over top, then mix until incorporated.
  • Pour a thin layer of oil in a large skillet over medium-low heat. Use a 1/3 measuring cup to scoop out a portion of the batter and place it in the frying pan. Press down gently with a spatula to flatten out, then repeat with a few more, but don't overcrowd the pan. Cook gently until browned on one side, then flip, press down a bit more, and cook on the other side. Be sure to keep the heat at medium low or risk burning. Transfer the cooked pancakes to paper towels to drain, then repeat until all the batter is used up.
  • Cooked latkes can be held in a 250 degree F oven for up to one hour before serving.
  • Mix together the sour cream and horseradish and adjust to your taste. Spoon a dollop of horseradish sour cream over each latke, then top with a chunk smoked salmon. Sprinkle with chopped chives or parsley if desired and serve immediately.


Leftover latkes will keep refrigerated for up to 5 days. Recrisp them in a 400 degree oven or in the toaster oven. Freeze for longer storage.